A delectably smooth and deeply nourishing cauliflower soup.
3 – 4 tablespoons vegetables stock
1 large white or yellow onion, peeled and finely diced
3 sticks celery, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 teaspoon freshly ground black pepper
1 teaspoon Bragg’s Seasoning – optional
1 large head of cauliflower (cut into bite sized florets)
4 cups best quality vegetable stock
Fresh parsley, minced for garnish
Tofu sour cream – optional for garnish
Heat the 3-4 tablespoons vegetable stock in a large pan or Dutch oven, add the onions and cook on a medium to low heat until translucent.
Add the celery, carrots and garlic and stir well, cook for a further 5 minutes. Add the cauliflower, black pepper, Bragg’s Seasoning and stir well.
Add the vegetable stock. Bring to the boil, turn down to simmer, partially cover and allow to simmer until the vegetables are tender, about 20-25 minutes.
Carefully transfer to a sturdy upright blender and blend until completely smooth.
Pour into individual bowls, swirl with tofu sour cream and sprinkle with pepper and fresh parsley.